ClosePacked with vegetables, whole grains, lean plant-based proteins and healthy fats, these recipes will give you inspiration to follow the Mediterranean Diet. With delicious recipes like Greek Stuffed Portobello Mushrooms to Lemony Linguine with Spring Vegetables, you won’t be missing meat.01of 18Slow-Cooker Mediterranean StewView RecipeThis Mediterranean stew is a healthy dinner chock-full of vegetables and hearty chickpeas. A drizzle of olive oil to finish carries the flavors of this easy vegan crock-pot stew. Swap out the chickpeas for white beans for a different twist, or try collards or spinach in place of the kale. Any way you vary it, this stew is sure to go into heavy rotation when you are looking for healthy crock-pot recipes.02of 18Greek Stuffed Portobello MushroomsView RecipeA mixture of tomatoes, spinach, feta, olives and fresh oregano gives portobellos a Mediterranean vibe in this healthy stuffed mushroom recipe. Serve these along with chicken, fish or tofu as a super-satisfying side dish, or add a hearty salad and make them the centerpiece of a vegetarian dinner.03of 18Slow-Cooker Mediterranean Quinoa with ArugulaView RecipeChock-full of quinoa, chickpeas and vegetables, this salad is a meal in itself. The roasted red peppers, lemon, olives and feta add familiar Mediterranean flavor. If you want to provide a meat option, serve with grilled chicken.04of 18Mediterranean Tuna Antipasto SaladView RecipePacked with protein and fiber, this tuna and bean salad is ready in a flash. For an extra kick, add a pinch of crushed red pepper or cayenne.05of 18Mediterranean Ravioli with Artichokes & OlivesView RecipeStore-bought spinach ravioli and a handful of basic pantry items are all you need to get a healthy dinner on the table in 15 minutes. Ingredients like oil-packed sun-dried tomatoes, briny Kalamata olives and toasty pine nuts help to build big flavor fast. If you can’t find frozen artichokes, swap in a 15-ounce can (just be sure to drain and rinse them well).06of 18Caprese Stuffed Portobello MushroomsView RecipeWe’ve taken the key ingredients of the popular caprese salad—tomatoes, fresh mozzarella and basil—and piled them into portobello mushroom caps to make a delicious and satisfying vegetarian main dish.07of 18Spinach & Egg Scramble with RaspberriesView RecipeJen CauseyThis quick egg scramble with hearty bread is one of the best breakfasts for weight loss. It combines eggs and raspberries with filling whole-grain toast and nutrient-packed spinach. The protein and fiber help fill you up and the whole meal clocks in at just under 300 calories.08of 18Pesto Pasta SaladView RecipeA creamy pesto sauce turns this simple pasta salad into a delightful dinner. Adding broccoli to the pasta cooking water just before the pasta is done is a convenient way to briefly cook it so that it turns a vivid shade of green and softens slightly.09of 18Tomato, Cucumber & White-Bean Salad with Basil VinaigretteView RecipeThis no-cook bean salad is a delicious way to use summer’s best cherry or grape tomatoes and juicy cucumbers for a light dinner or lunch. Fresh basil elevates an easy vinaigrette recipe that dresses up this simple salad into something extraordinary.10of 18Vegetable-Filled OmeletsView RecipeEnjoy this vegetable omelet for breakfast or dinner. Pair it with potatoes or slice of toast for a complete meal.11of 18Lemony Linguine with Spring VegetablesView RecipeInstead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that’s left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.12of 18Mediterranean Veggie Wrap with Cilantro HummusView RecipeThese healthy multi-grain wraps are filled with mixed greens, chopped cucumber, tomato and red onion, as well as feta cheese and a homemade cilantro hummus. As a time saver, the hummus can be prepared up to 3 days ahead, and chilled until you’re ready to make the wraps.13of 18Broccoli, Chickpea & Pomegranate SaladView RecipeSimple steps give this broccoli salad recipe a more nuanced flavor: soaking the onion tempers its bite and toasting the cumin enhances its aroma. Serve alongside grilled chicken, pork or fish.14of 18Hasselback Eggplant ParmesanView RecipeThe coolest way to make classic eggplant parm—and easier too! Use the hasselback technique to make partial cuts into the whole eggplant every 1/4 inch or so to fill up with melty cheese, flavorful sauce and crunchy breadcrumbs.15of 18Tomato-&-Avocado Cheese SandwichView RecipeParmesan cheese is such a bold flavor, you only need 1/4 cup to add a big punch to this vegetarian toaster-oven sandwich. Get a serving of fruit too, when you enjoy the sandwich with a fresh pear.16of 18Balsamic Berry Vinaigrette Winter SaladView RecipeThis festive salad features colorful greens, fruit and cheese tossed with a light and zesty dressing.17of 18Savory Bean Spinach SoupView RecipeLet a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal.18of 18Quinoa Chickpea Salad with Roasted Red Pepper Hummus DressingView RecipeThis hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Packed with vegetables, whole grains, lean plant-based proteins and healthy fats, these recipes will give you inspiration to follow the Mediterranean Diet. With delicious recipes like Greek Stuffed Portobello Mushrooms to Lemony Linguine with Spring Vegetables, you won’t be missing meat.01of 18Slow-Cooker Mediterranean StewView RecipeThis Mediterranean stew is a healthy dinner chock-full of vegetables and hearty chickpeas. A drizzle of olive oil to finish carries the flavors of this easy vegan crock-pot stew. Swap out the chickpeas for white beans for a different twist, or try collards or spinach in place of the kale. Any way you vary it, this stew is sure to go into heavy rotation when you are looking for healthy crock-pot recipes.02of 18Greek Stuffed Portobello MushroomsView RecipeA mixture of tomatoes, spinach, feta, olives and fresh oregano gives portobellos a Mediterranean vibe in this healthy stuffed mushroom recipe. Serve these along with chicken, fish or tofu as a super-satisfying side dish, or add a hearty salad and make them the centerpiece of a vegetarian dinner.03of 18Slow-Cooker Mediterranean Quinoa with ArugulaView RecipeChock-full of quinoa, chickpeas and vegetables, this salad is a meal in itself. The roasted red peppers, lemon, olives and feta add familiar Mediterranean flavor. If you want to provide a meat option, serve with grilled chicken.04of 18Mediterranean Tuna Antipasto SaladView RecipePacked with protein and fiber, this tuna and bean salad is ready in a flash. For an extra kick, add a pinch of crushed red pepper or cayenne.05of 18Mediterranean Ravioli with Artichokes & OlivesView RecipeStore-bought spinach ravioli and a handful of basic pantry items are all you need to get a healthy dinner on the table in 15 minutes. Ingredients like oil-packed sun-dried tomatoes, briny Kalamata olives and toasty pine nuts help to build big flavor fast. If you can’t find frozen artichokes, swap in a 15-ounce can (just be sure to drain and rinse them well).06of 18Caprese Stuffed Portobello MushroomsView RecipeWe’ve taken the key ingredients of the popular caprese salad—tomatoes, fresh mozzarella and basil—and piled them into portobello mushroom caps to make a delicious and satisfying vegetarian main dish.07of 18Spinach & Egg Scramble with RaspberriesView RecipeJen CauseyThis quick egg scramble with hearty bread is one of the best breakfasts for weight loss. It combines eggs and raspberries with filling whole-grain toast and nutrient-packed spinach. The protein and fiber help fill you up and the whole meal clocks in at just under 300 calories.08of 18Pesto Pasta SaladView RecipeA creamy pesto sauce turns this simple pasta salad into a delightful dinner. Adding broccoli to the pasta cooking water just before the pasta is done is a convenient way to briefly cook it so that it turns a vivid shade of green and softens slightly.09of 18Tomato, Cucumber & White-Bean Salad with Basil VinaigretteView RecipeThis no-cook bean salad is a delicious way to use summer’s best cherry or grape tomatoes and juicy cucumbers for a light dinner or lunch. Fresh basil elevates an easy vinaigrette recipe that dresses up this simple salad into something extraordinary.10of 18Vegetable-Filled OmeletsView RecipeEnjoy this vegetable omelet for breakfast or dinner. Pair it with potatoes or slice of toast for a complete meal.11of 18Lemony Linguine with Spring VegetablesView RecipeInstead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that’s left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.12of 18Mediterranean Veggie Wrap with Cilantro HummusView RecipeThese healthy multi-grain wraps are filled with mixed greens, chopped cucumber, tomato and red onion, as well as feta cheese and a homemade cilantro hummus. As a time saver, the hummus can be prepared up to 3 days ahead, and chilled until you’re ready to make the wraps.13of 18Broccoli, Chickpea & Pomegranate SaladView RecipeSimple steps give this broccoli salad recipe a more nuanced flavor: soaking the onion tempers its bite and toasting the cumin enhances its aroma. Serve alongside grilled chicken, pork or fish.14of 18Hasselback Eggplant ParmesanView RecipeThe coolest way to make classic eggplant parm—and easier too! Use the hasselback technique to make partial cuts into the whole eggplant every 1/4 inch or so to fill up with melty cheese, flavorful sauce and crunchy breadcrumbs.15of 18Tomato-&-Avocado Cheese SandwichView RecipeParmesan cheese is such a bold flavor, you only need 1/4 cup to add a big punch to this vegetarian toaster-oven sandwich. Get a serving of fruit too, when you enjoy the sandwich with a fresh pear.16of 18Balsamic Berry Vinaigrette Winter SaladView RecipeThis festive salad features colorful greens, fruit and cheese tossed with a light and zesty dressing.17of 18Savory Bean Spinach SoupView RecipeLet a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal.18of 18Quinoa Chickpea Salad with Roasted Red Pepper Hummus DressingView RecipeThis hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Packed with vegetables, whole grains, lean plant-based proteins and healthy fats, these recipes will give you inspiration to follow the Mediterranean Diet. With delicious recipes like Greek Stuffed Portobello Mushrooms to Lemony Linguine with Spring Vegetables, you won’t be missing meat.
01of 18Slow-Cooker Mediterranean StewView RecipeThis Mediterranean stew is a healthy dinner chock-full of vegetables and hearty chickpeas. A drizzle of olive oil to finish carries the flavors of this easy vegan crock-pot stew. Swap out the chickpeas for white beans for a different twist, or try collards or spinach in place of the kale. Any way you vary it, this stew is sure to go into heavy rotation when you are looking for healthy crock-pot recipes.02of 18Greek Stuffed Portobello MushroomsView RecipeA mixture of tomatoes, spinach, feta, olives and fresh oregano gives portobellos a Mediterranean vibe in this healthy stuffed mushroom recipe. Serve these along with chicken, fish or tofu as a super-satisfying side dish, or add a hearty salad and make them the centerpiece of a vegetarian dinner.03of 18Slow-Cooker Mediterranean Quinoa with ArugulaView RecipeChock-full of quinoa, chickpeas and vegetables, this salad is a meal in itself. The roasted red peppers, lemon, olives and feta add familiar Mediterranean flavor. If you want to provide a meat option, serve with grilled chicken.04of 18Mediterranean Tuna Antipasto SaladView RecipePacked with protein and fiber, this tuna and bean salad is ready in a flash. For an extra kick, add a pinch of crushed red pepper or cayenne.05of 18Mediterranean Ravioli with Artichokes & OlivesView RecipeStore-bought spinach ravioli and a handful of basic pantry items are all you need to get a healthy dinner on the table in 15 minutes. Ingredients like oil-packed sun-dried tomatoes, briny Kalamata olives and toasty pine nuts help to build big flavor fast. If you can’t find frozen artichokes, swap in a 15-ounce can (just be sure to drain and rinse them well).06of 18Caprese Stuffed Portobello MushroomsView RecipeWe’ve taken the key ingredients of the popular caprese salad—tomatoes, fresh mozzarella and basil—and piled them into portobello mushroom caps to make a delicious and satisfying vegetarian main dish.07of 18Spinach & Egg Scramble with RaspberriesView RecipeJen CauseyThis quick egg scramble with hearty bread is one of the best breakfasts for weight loss. It combines eggs and raspberries with filling whole-grain toast and nutrient-packed spinach. The protein and fiber help fill you up and the whole meal clocks in at just under 300 calories.08of 18Pesto Pasta SaladView RecipeA creamy pesto sauce turns this simple pasta salad into a delightful dinner. Adding broccoli to the pasta cooking water just before the pasta is done is a convenient way to briefly cook it so that it turns a vivid shade of green and softens slightly.09of 18Tomato, Cucumber & White-Bean Salad with Basil VinaigretteView RecipeThis no-cook bean salad is a delicious way to use summer’s best cherry or grape tomatoes and juicy cucumbers for a light dinner or lunch. Fresh basil elevates an easy vinaigrette recipe that dresses up this simple salad into something extraordinary.10of 18Vegetable-Filled OmeletsView RecipeEnjoy this vegetable omelet for breakfast or dinner. Pair it with potatoes or slice of toast for a complete meal.11of 18Lemony Linguine with Spring VegetablesView RecipeInstead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that’s left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.12of 18Mediterranean Veggie Wrap with Cilantro HummusView RecipeThese healthy multi-grain wraps are filled with mixed greens, chopped cucumber, tomato and red onion, as well as feta cheese and a homemade cilantro hummus. As a time saver, the hummus can be prepared up to 3 days ahead, and chilled until you’re ready to make the wraps.13of 18Broccoli, Chickpea & Pomegranate SaladView RecipeSimple steps give this broccoli salad recipe a more nuanced flavor: soaking the onion tempers its bite and toasting the cumin enhances its aroma. Serve alongside grilled chicken, pork or fish.14of 18Hasselback Eggplant ParmesanView RecipeThe coolest way to make classic eggplant parm—and easier too! Use the hasselback technique to make partial cuts into the whole eggplant every 1/4 inch or so to fill up with melty cheese, flavorful sauce and crunchy breadcrumbs.15of 18Tomato-&-Avocado Cheese SandwichView RecipeParmesan cheese is such a bold flavor, you only need 1/4 cup to add a big punch to this vegetarian toaster-oven sandwich. Get a serving of fruit too, when you enjoy the sandwich with a fresh pear.16of 18Balsamic Berry Vinaigrette Winter SaladView RecipeThis festive salad features colorful greens, fruit and cheese tossed with a light and zesty dressing.17of 18Savory Bean Spinach SoupView RecipeLet a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal.18of 18Quinoa Chickpea Salad with Roasted Red Pepper Hummus DressingView RecipeThis hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.
01of 18Slow-Cooker Mediterranean StewView RecipeThis Mediterranean stew is a healthy dinner chock-full of vegetables and hearty chickpeas. A drizzle of olive oil to finish carries the flavors of this easy vegan crock-pot stew. Swap out the chickpeas for white beans for a different twist, or try collards or spinach in place of the kale. Any way you vary it, this stew is sure to go into heavy rotation when you are looking for healthy crock-pot recipes.
01of 18
Slow-Cooker Mediterranean Stew
View Recipe
This Mediterranean stew is a healthy dinner chock-full of vegetables and hearty chickpeas. A drizzle of olive oil to finish carries the flavors of this easy vegan crock-pot stew. Swap out the chickpeas for white beans for a different twist, or try collards or spinach in place of the kale. Any way you vary it, this stew is sure to go into heavy rotation when you are looking for healthy crock-pot recipes.
02of 18Greek Stuffed Portobello MushroomsView RecipeA mixture of tomatoes, spinach, feta, olives and fresh oregano gives portobellos a Mediterranean vibe in this healthy stuffed mushroom recipe. Serve these along with chicken, fish or tofu as a super-satisfying side dish, or add a hearty salad and make them the centerpiece of a vegetarian dinner.
02of 18
Greek Stuffed Portobello Mushrooms
A mixture of tomatoes, spinach, feta, olives and fresh oregano gives portobellos a Mediterranean vibe in this healthy stuffed mushroom recipe. Serve these along with chicken, fish or tofu as a super-satisfying side dish, or add a hearty salad and make them the centerpiece of a vegetarian dinner.
03of 18Slow-Cooker Mediterranean Quinoa with ArugulaView RecipeChock-full of quinoa, chickpeas and vegetables, this salad is a meal in itself. The roasted red peppers, lemon, olives and feta add familiar Mediterranean flavor. If you want to provide a meat option, serve with grilled chicken.
03of 18
Slow-Cooker Mediterranean Quinoa with Arugula
Chock-full of quinoa, chickpeas and vegetables, this salad is a meal in itself. The roasted red peppers, lemon, olives and feta add familiar Mediterranean flavor. If you want to provide a meat option, serve with grilled chicken.
04of 18Mediterranean Tuna Antipasto SaladView RecipePacked with protein and fiber, this tuna and bean salad is ready in a flash. For an extra kick, add a pinch of crushed red pepper or cayenne.
04of 18
Mediterranean Tuna Antipasto Salad
Packed with protein and fiber, this tuna and bean salad is ready in a flash. For an extra kick, add a pinch of crushed red pepper or cayenne.
05of 18Mediterranean Ravioli with Artichokes & OlivesView RecipeStore-bought spinach ravioli and a handful of basic pantry items are all you need to get a healthy dinner on the table in 15 minutes. Ingredients like oil-packed sun-dried tomatoes, briny Kalamata olives and toasty pine nuts help to build big flavor fast. If you can’t find frozen artichokes, swap in a 15-ounce can (just be sure to drain and rinse them well).
05of 18
Mediterranean Ravioli with Artichokes & Olives
Store-bought spinach ravioli and a handful of basic pantry items are all you need to get a healthy dinner on the table in 15 minutes. Ingredients like oil-packed sun-dried tomatoes, briny Kalamata olives and toasty pine nuts help to build big flavor fast. If you can’t find frozen artichokes, swap in a 15-ounce can (just be sure to drain and rinse them well).
06of 18Caprese Stuffed Portobello MushroomsView RecipeWe’ve taken the key ingredients of the popular caprese salad—tomatoes, fresh mozzarella and basil—and piled them into portobello mushroom caps to make a delicious and satisfying vegetarian main dish.
06of 18
Caprese Stuffed Portobello Mushrooms
We’ve taken the key ingredients of the popular caprese salad—tomatoes, fresh mozzarella and basil—and piled them into portobello mushroom caps to make a delicious and satisfying vegetarian main dish.
07of 18Spinach & Egg Scramble with RaspberriesView RecipeJen CauseyThis quick egg scramble with hearty bread is one of the best breakfasts for weight loss. It combines eggs and raspberries with filling whole-grain toast and nutrient-packed spinach. The protein and fiber help fill you up and the whole meal clocks in at just under 300 calories.
07of 18
Spinach & Egg Scramble with Raspberries
Jen Causey
This quick egg scramble with hearty bread is one of the best breakfasts for weight loss. It combines eggs and raspberries with filling whole-grain toast and nutrient-packed spinach. The protein and fiber help fill you up and the whole meal clocks in at just under 300 calories.
08of 18Pesto Pasta SaladView RecipeA creamy pesto sauce turns this simple pasta salad into a delightful dinner. Adding broccoli to the pasta cooking water just before the pasta is done is a convenient way to briefly cook it so that it turns a vivid shade of green and softens slightly.
08of 18
Pesto Pasta Salad
A creamy pesto sauce turns this simple pasta salad into a delightful dinner. Adding broccoli to the pasta cooking water just before the pasta is done is a convenient way to briefly cook it so that it turns a vivid shade of green and softens slightly.
09of 18Tomato, Cucumber & White-Bean Salad with Basil VinaigretteView RecipeThis no-cook bean salad is a delicious way to use summer’s best cherry or grape tomatoes and juicy cucumbers for a light dinner or lunch. Fresh basil elevates an easy vinaigrette recipe that dresses up this simple salad into something extraordinary.
09of 18
Tomato, Cucumber & White-Bean Salad with Basil Vinaigrette
This no-cook bean salad is a delicious way to use summer’s best cherry or grape tomatoes and juicy cucumbers for a light dinner or lunch. Fresh basil elevates an easy vinaigrette recipe that dresses up this simple salad into something extraordinary.
10of 18Vegetable-Filled OmeletsView RecipeEnjoy this vegetable omelet for breakfast or dinner. Pair it with potatoes or slice of toast for a complete meal.
10of 18
Vegetable-Filled Omelets
Enjoy this vegetable omelet for breakfast or dinner. Pair it with potatoes or slice of toast for a complete meal.
11of 18Lemony Linguine with Spring VegetablesView RecipeInstead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that’s left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.
11of 18
Lemony Linguine with Spring Vegetables
Instead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that’s left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.
12of 18Mediterranean Veggie Wrap with Cilantro HummusView RecipeThese healthy multi-grain wraps are filled with mixed greens, chopped cucumber, tomato and red onion, as well as feta cheese and a homemade cilantro hummus. As a time saver, the hummus can be prepared up to 3 days ahead, and chilled until you’re ready to make the wraps.
12of 18
Mediterranean Veggie Wrap with Cilantro Hummus
These healthy multi-grain wraps are filled with mixed greens, chopped cucumber, tomato and red onion, as well as feta cheese and a homemade cilantro hummus. As a time saver, the hummus can be prepared up to 3 days ahead, and chilled until you’re ready to make the wraps.
13of 18Broccoli, Chickpea & Pomegranate SaladView RecipeSimple steps give this broccoli salad recipe a more nuanced flavor: soaking the onion tempers its bite and toasting the cumin enhances its aroma. Serve alongside grilled chicken, pork or fish.
13of 18
Broccoli, Chickpea & Pomegranate Salad
Simple steps give this broccoli salad recipe a more nuanced flavor: soaking the onion tempers its bite and toasting the cumin enhances its aroma. Serve alongside grilled chicken, pork or fish.
14of 18Hasselback Eggplant ParmesanView RecipeThe coolest way to make classic eggplant parm—and easier too! Use the hasselback technique to make partial cuts into the whole eggplant every 1/4 inch or so to fill up with melty cheese, flavorful sauce and crunchy breadcrumbs.
14of 18
Hasselback Eggplant Parmesan
The coolest way to make classic eggplant parm—and easier too! Use the hasselback technique to make partial cuts into the whole eggplant every 1/4 inch or so to fill up with melty cheese, flavorful sauce and crunchy breadcrumbs.
15of 18Tomato-&-Avocado Cheese SandwichView RecipeParmesan cheese is such a bold flavor, you only need 1/4 cup to add a big punch to this vegetarian toaster-oven sandwich. Get a serving of fruit too, when you enjoy the sandwich with a fresh pear.
15of 18
Tomato-&-Avocado Cheese Sandwich
Parmesan cheese is such a bold flavor, you only need 1/4 cup to add a big punch to this vegetarian toaster-oven sandwich. Get a serving of fruit too, when you enjoy the sandwich with a fresh pear.
16of 18Balsamic Berry Vinaigrette Winter SaladView RecipeThis festive salad features colorful greens, fruit and cheese tossed with a light and zesty dressing.
16of 18
Balsamic Berry Vinaigrette Winter Salad
This festive salad features colorful greens, fruit and cheese tossed with a light and zesty dressing.
17of 18Savory Bean Spinach SoupView RecipeLet a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal.
17of 18
Savory Bean Spinach Soup
Let a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal.
18of 18Quinoa Chickpea Salad with Roasted Red Pepper Hummus DressingView RecipeThis hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.
18of 18
Quinoa Chickpea Salad with Roasted Red Pepper Hummus Dressing
This hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
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